love to cook my chicken
soup in the microwave! Although
not much time is saved,
there are many advantages.
All the ingredients are
added at once, skimming
is not necessary and there
is almost no evaporation.
The chicken and vegetables
never fall apart. Boiled
chicken never tasted so
good! My grandmother would
have been impressed!
- 3 1/2
lb. chicken, cut-up
- 4 or 5
large carrots, peeled
- 2 or 3
- 1 large
- 4 sprigs
- 1 tbsp.
- 1/4 tsp.
- 7 to 8
cups hot tap water
1. Pour boiling water over chicken. Trim
off excess fat. Place in a 5-quart Corning
Ware casserole or micro-safe bowl. Cut
carrots and celery in chunks. Add to
chicken along with remaining ingredients
and stir well. Water should come no higher
than 1 1/2 inches from the top of the
casserole to prevent boil-overs.
2. Cover and MW on HIGH for 30 to 35
minutes, or until soup is boiling. Stir.
Simmer on 50% (MEDIUM) for 25 to 30
3. Let stand covered for 15 to 20 minutes.
Strain soup and serve chicken and
vegetables separately. Serve soup with
noodles, rice, kasha or Matzo Balls.
Yield: 8 servings. Freezes well.
Very little scum forms on top of the soup
and it will disappear as it cooks.
vegetables can be added, if desired (e.g.,
parsnip, turnip, parsley, etc.)
refrigerate the soup, the fat will rise to
the surface and congeal. Leave fat on as a
protective cover and use the soup from
underneath. Soup will keep about 1 week in
The fat from the chicken soup gives a
wonderful flavor to mashed potatoes. Use it
like you use schmaltz (rendered chicken
fat). It also makes the best fried onions.
(Throw it out if you are on a diet or are
watching your cholesterol!)